Gluten-Free Cinnamon Cake with Pear Topping

Oct 27, 2006 12:00 PM

Gluten-Free Cinnamon Cake with Pear Topping
October, 2006

Serves 12 / This rich-tasting cake makes a scrumptious dessert—or decadent weekend breakfast. Perfect for anyone avoiding (or just cutting down on) wheat.

1 1/2 cups brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 egg yolks
2 tablespoons ghee or butter, melted
1/4 cup pure maple syrup
1 teaspoon vanilla extract (check label to be sure it's gluten free)
3 egg whites
2 medium-large pears (about 1 1/4 pounds), peeled, cored, and thinly sliced
1 cup pear juice
2 tablespoons pure maple syrup
Fresh whipped cream or frozen yogurt (optional)

1. Preheat oven to 350°. Lightly coat a 9-inch pie dish with cooking spray.
2. In a large bowl, mix together flour, baking powder, baking soda, and cinnamon. In a separate bowl, beat egg yolks, melted ghee or butter, 1/4 cup syrup, and vanilla extract. Add to flour mixture and stir to combine.
3. In a clean bowl, beat egg whites until stiff. Fold into cake batter. Transfer batter to pie dish and bake for 20 minutes.
4. While cake is baking, combine sliced pears with pear juice and 2 tablespoons maple syrup in a skillet. Simmer until liquid thickens slightly and pears are soft but not mushy, 5-10 minutes.
5. Remove cake from oven when golden brown and toothpick inserted into the center comes out clean. Cool on wire rack. Arrange cooked pears over cake; spoon some of remaining liquid over all. Serve with fresh whipped cream or yogurt, if desired.

This FUNctional Kitchen was provided by James Rouse, ND, and Debra Rouse, ND.

PER SERVING: 163 cal, 21% fat cal, 4g fat, 2g sat fat, 58mg chol, 3g protein, 29g carb, 2g fiber, 134mg sodium